I like to mince my onions and celery very fine for this
recipe, so it gives me a chance to use my handy-dandy Pampered Chef
chopper. I love that thing...toss an onion in...whack it a few times and
presto! minced onion

OK ...now we'll a bit of oil to a saute' pan, and toss in the beef, onion and celery ...I like to season with salt and pepper at this point. We are going to saute' this just until the beef loses it's pinkness.

Now we'll take a spoonful of beef base (or a boullion cube) and enough water to just cover this meat mixture and add them to the pan. We will also add the celery seed, worcestershire, ketchup and A-1 sauce and mix them in.

Simmer the mixture for 15 minutes

Now get out the blender and puree the sauce for just a second or two...it should be a thick sauce, not a soup. You may have to do this in batches...if you think it's too thick, just add a little water or broth.

At this point I put my sauce in a double boiler to keep it warm, and set up my assembly line. I get my pasta pot out to steam the buns, and the sauce stays warm next to it.

Then we set up the grill and put on the guests of honor. There is absolutely no leeway or discussion here...a Coney Island style wiener must be cooked on the griddle!

When they are nicely grilled, line up the mustard, onions and sauce, get out a couple of steamed buns and go for it. It had been quite some time since I had made these and I'd almost forgotten how addictive they are. I'm afraid I mad a pig of myself last night. Mustard first, then onions...I like a lot of onions, then smother that puppy with sauce...add a shake or two of celery salt over the top and you have it. Enjoy!

I'm guessing it freezes well, right? If I make that much I know we can't eat it all, but no worries if it keeps its good to go!

Oh, yeah! freezes great John....go ahead and make some up! And don't let the picture throw you...I had a little extra ground beef, so it made a bigger batch than usual.And Tas....I'll bet it would be very tasty (and different) with ground venison or antelope too!

I think God must be trying to tell me something. First this firehouse wiener thing shows up, then someone pulls up the Woonsocket Dynamite sandwich thread, and finally I ran into the Woonsocket thing again on the news feed on my phone. I think I may have to give it a try.

Honestly though, it sounds a lot like a sloppy joe with a little less tomato stuff in it. And that would put it right in line with the chili dog topping at a little drive-in in the next town over: Cree-Mee Freeze. Great ice cream sundaes and foot long chili dogs. Yum!

After a couple weeks of false starts, we are slated to have this tonight; we have all of the ingredients at home, and I've left instructions for #2 son Mike to get it going.

All we have in the house are beer-bratwursts, so that's what we'll end up using instead of Coney Island dogs. I apologise for breaking a cardinal rule, but it's all I could find locally at the time, other than some 99-cent "hot dogs" that I probably wouldn't feed to my Weiner Dog, Duke.

I'll post about the results ~ thanks, Dave, for sharing this with us!

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We did make this, and really enjoyed it. I know that some have compared it to Sloppy Joes, but to me this is much better and I would definitely prefer this over Sloppy Joes!

The beer-bratwursts that we used for this were fine, but I can definitely see where Coney Island-style dogs would knock this out of the park. The next time we make this, I'll be working on getting some!

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